12 oz. semi sweet chocolate
4 egg yolks
4 tbsp. warmed milk
2 tsp. coffee liqueur or vanilla, heated
6 tbsp. sweet butter

Melt chocolate in a double boiler. Add egg yolks and stir for a few seconds (it may curdle). Add milk, coffee (vanilla) and place back on heat for few seconds, stirring continually. The mixture should be smooth.

Remove from heat. Transfer to an electric mixer. Add butter bit by bit, beating constantly to let mixture absorb air and become fluffy. Cover with plastic wrap and refrigerate until firm (about 5 hours). (Can be frozen at this point for later use.) Roll into balls then roll balls in bitter cocoa or ground almonds. Yield: 3 dozen 1 inch truffles.